Eggplant cassarole

I have a penchant for cassaroles... This is the latest development, inspired by "Lamb and Eggplant Cassarole" in The Joy of Cooking. Of course, there's no lamb in it... Indeed, it's farther along in the whole foods end than I typically go!

Mix

2/3 cup quick oats
1/4 cup split red lentils
1/4 teaspoon paprika
parsely
oregano
1/4 cup soy sauce
1-1/2 cup water

and cook over medium heat until the oats thicken. While this occurs, preheat the oven to 350 degrees F and dice finely

1 onion
1 tomato

and cube

1 large eggplant.

Put all of the remaining ingredients into the oat mixture and stir thoroughly. Pour the mixture into a greased, lidded cassarole and bake (covered) for 45 minutes.